The first models available are self-ventilating Evento FRV100 and FRV 125 electric convection ovens. Both cook pizza on a revolving stone turntable, with adjustable speed and directional control.

The rotation of the pizzas cooking on the turntable should allow for baking uniformity and shorter cooking times. The FRV100 can tackle 90 pizzas (30cm) in one hour, whilst the FRV125 can cook 110, with its 1.25metre diameter turntable offering more capacity than the 1metre version.

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The ovens are suitable for kitchens unable to use gas or accommodate ventilation systems for the burning of solid fuel. Eateries that can fit a flued oven, but do not want the flue on view, can opt for a tapered dome design (Volcano), which conceals the venting mechanism.

Both ovens are said to be low energy-consuming options, compared to traditional electric ovens. They are equipped with adjustable heat controls for the top and bottom of the oven, enabling temperatures of up to 450°C.

The ovens are designed to minimise heat loss through thermal insulation and the use of refractory materials that keep an oven warm up to 12 hours from when last operated.

Up to three baking programmes can be pre-set, using an intelTouch System control interface. A patented, automatic debris-cleaning system should prevent waste forming around the revolving bedplate and make clean-down easier.

Euro Catering’s sales director, Justin Towns, said: “We are excited to have these electric convection ovens within our portfolio. They are an ideal pizza oven solution for those who cannot flue an oven, or access a gas supply. They help chefs create and serve authentic-tasting pizza and support a business needing to serve pizza in volume and extremely swiftly.”

Both the FRV100 and FRV125 are claimed to be easy-to-install and able to be assembled and up-and-running shortly after delivery. They can be wheeled into position on a stand and require an access door measuring a few centimetres more that the width of the dome.